CHANA DAL KOSAMBARI

Chana dal kosambari is yet another essential dish on every festival and forms an important part of "Habbada Adige"- (Festival food). However it is not as popular as its cousin, the Moong dal Kosambari.

Ingredients

Soaked chana dal: ½ cup

Oil: 1 tsp

Mustard seeds: ½ tsp

Udad dal: ½ tsp

Hing: a pinch

Curry leaves: 2-3 nos.

Green chilly: ½

Grated coconut: 1tblspn

Corriander leaves: 1 tblspn

Lemon Juice: 3-4 drops

Preparation

Similar to Moong dal kosambari

1. Soak the chana dal for about 1/2 hour - 45 minutes. Drain off the water. Keep aside
2. Prepare tempering with all the other ingredients except the grated coconut and corriander leaves.
3. Once the tempering cools add it to the soaked chana dal.
4. Add grated coconut, lemon juice and corriander leaves for added flavour and taste.
5. One can add grated carrot to this kosambari too.

Notes

1. While the chana dal in this recipe needs no cooking, some people do not like to eat just raw chana dal. In such cases, one can cook the chanadal in cooker and then continue with the rest of the preparation as described above.
2. I have cousins who prepare sweet chana dal kosambari, Here instead of the tempering, one needs to fry the soaked, drained and dried chana dal(add a pinch of baking soda while soaking), and add sugar, cardamom powder and coconut and mix well.
3. While one has to essentially prepare two types of kosambaris on festive occassions, in order to cater to picky eaters or to save on time one may also mix up both the moong dal and chanadal together to make one kosambari.